Red Wine Risotto

This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal.


Red Wine Risotto

  • servings – 2
  • cooking time – 25 mins


  • 300ml vegetable stock
  • 225ml red wine
  • 60 g vegan butter
  • 1 tbsp. olive oil plus more to drizzle
  • 1 large garlic clove, crushed and chopped
  • 1 red onion, chopped
  • 150g risotto rice ( arborio or carnaroli)
  • 125g mushrooms, sliced
  • sea salt and freshly ground black pepper to season
  • optional – Nutritional Yeast
  • A handful of rocket to garnish


  1. Place the stock and wine in a saucepan and simmer gently
  2. Melt half the butter with the oil in a heavy based saucepan, add the onions and garlic and saute gently for 5 minutes
  3. Add the rice and stir well to coat each grain with the buttery mixture.
  4. Add enough stock to cover the rice and stir well.
  5. Simmer gently, stirring frequently, when the liquid is almost absorbed, then add another ladle full of stock.
  6. Continue adding the stock in stages and stirring until absorbed.
  7. When half the stock has been incorporated, add the mushrooms and continue with stage 6.
  8. The rice is ready when all the liquid has been absorbed and the rice still has a little bite to it. You don’t want to over cook otherwise it will be stodgy.
  9. When ready, add the rest of the butter, season with sea salt and freshly ground black pepper and mix well
  10. Stir in nutritional yeast if desired,
  11. Spoon the rice onto two plates, place the rocket on top and drizzle with a glug of olive oil

Source: Recipe adapted from ’30 – minute Italian’ by Fran Warde


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s